Celery Root Puree

Chef at work shelling peas
Celery Root Puree makes a great base for salmon and seasonal vegetables
Wild troll caught king salmon with celeriac & potato puree, sauteed kale and squash, carrot & thyme beurre blanc.

Makes approximately 8 ½-cup servings

6 qt Water

1 Cup Milk

1 Lemon

2 Celery roots, about 1 1/2 pounds each

1 Onion, peeled and chopped

3 Tbsp European style unsalted butter

Finely ground sea salt to taste

  1. Bring water, milk and lemon to a boil.
  2. Peel the tough outer skin from the celery roots and cut the white flesh into 1-inch cubes while the liquids are coming to a boil.
  3. Add celery root and onion to liquids; simmer for 1 hour.
  4. Strain celery root and onion but reserve liquid.
  5. Puree vegetables in a food processor while adding butter and ½ cup reserved liquid.
  6. Cool puree until needed.

Chef Bill often adds fresh herbs and mashed potatoes to this puree for a flavor variation. On our current menu he uses it as a base for Wild Troll Caught King Salmon with seasonal vegetables, with white wine & tarragon veloute.

Recent Posts

Outstanding in the Farm: Sweet Earth Farm Dinner on August 18

Coho Restaurant is known for its farm-to-table menus, but tonight we’re bringing the table to the farm! Join us at Sweet Earth Farm on August 18 for a meal designed to showcase the freshest flavors of the season! This special evening is hosted by Soroptimist Friday Harbor in partnership with

Read More »

Cook Like a Coho Chef: Pork Cassoulet

Pork Cassoulet   For the Beans: 1lb dry white beans, these can be great northern, flageolet, or cannellini 1 bouquet garni tied in cheesecloth with – 4 sprigs thyme – 4 sprigs rosemary – 2 bay leaves 1 stalk of celery, cut into 1” chunks 1 large carrot, cut into

Read More »
Scroll to Top